Since I found this video by Raiza, from Dulce Delight, I’ve been intrigued by the technique and today I found the perfect opportunity to bake it: I’m going to have tea with some friends and help them plan a holiday – this is gonna be one long afternoon!
I didn’t use her chocolate sponge, though. First because I didn’t want a chocolate roll (duh!:P), and second because I was in a bit of a hurry so I resorted to my go-to sponge.
CAKE FOR THE PATTERN
1 egg white
30g granulated sugar
40g flour (if making chocolate pattern, substitute 20g for cocoa powder)
20g butter, room temperature
Natural food colouring, fruit syrup or any food colouring
Prepare your baking tray putting the pattern you chose under a piece of baking parchment (although your pattern sheet will cover only about half of the tray, the parchment paper should cover the entire tray).
In a small bowl, combine egg white, sugar and flour. Add butter and food colouring. Remember that after baking it’ll fade a bit. Put the batter in a piping bag or small zip bag and cut a tiny corner. Go over your pattern and copy it to the parchment paper.
Put it in the freezer while you make the roll batter.
75g caster sugar
75g flour, sifted
Preheat oven to 200oC.
Whisk together eggs and sugar until the whisk leaves a trail and the mixture gets light and fluffy (it will take about 5 minutes in stand mixer). Fold in the flour very gently.
Get your tray from the freezer, remove the printed sheet and spread the batter over your pattern, smoothing the surface very carefully.
Bake it for about 15 minutes or until the edges start to pull away from the sides of the tin.
Invert your cake onto a parchment and then flip it over, so that the pattern faces down. Apply your filling – in this case, I used whipped cream and strawberries, halved. Roll up your cake with the help of the parchment. Make sure you start rolling from the end that has no pattern!
NOTES: If you’re thinking of using a portion of the main batter to make your pattern (I thought!), stop! Don’t do it because, once ready, the sponge batter must go to the oven immediately, otherwise it won’t rise properly and will lose its fluffiness – and we don’t want that, right? 😉
If the baking parchment keeps rolling up on you while you’re piping, just use a bit of egg white to “glue” it to the tin.
Raiza explains this Japanese technique in detail, so I recommend you watch the video because it’s very simple once you see her doing it.